Espresso

You know when you hear a new word used enough times that you have a feel for what it means based on the context, but then someone asks you to define it, and you quickly realize you don’t really know what it means? Yeah, that’s like espresso. Everyone has heard the word espresso and everyone has a feel for what it means, but how many people could actually tell you what it is? There has to be at least one person that doesn’t know, because I recently found myself in this exact situation. So this article goes out to those people that tend to skip the basics and dive straight into the deep end. 

Espresso came about in Italy in the 19th century. Its popularity rose alongside urbanization, as city dwellers were seeking a place for socializing, paving the way for espresso bars. In the UK in particular, espresso became popularized by the youth in the 50s, who were looking for a place to hangout, but did not feel welcome in pubs. However, espresso in the US and UK came in the form of cappuccinos and lattes, with milk being a much more common and comfortable addition among coffee drinkers. 

At its core, espresso can be defined as coffee brewed by forcing a small amount of nearly boiling water under high pressure through finely ground, compacted coffee beans. Because of the fine coffee grounds and high pressure brewing process, everything about this beverage is concentrated. Espresso is thicker, its flavors are stronger, and the caffeine per unit volume is higher than most other coffee beverages. However, contrary to popular belief, the total caffeine in espresso (120-170mg) is still less than a standard cup of brewed coffee (150-200mg), due to its small serving size. Espresso is the foundation to nearly every coffee drink, typically serving a single, double, or triple shot, which corresponds to about 7, 14, and 21 grams of ground coffee, respectively. 

Grinding the coffee beans finely is key to producing espresso. The grounds are poured into a portafilter, a small metal basket with tiny holes at the bottom, and then packed down with a coffee tamper. The tamping process is crucial to proper espresso brewing, as it promotes even water penetration. The filter is then locked into the espresso machine and the lever is pulled or an automated pump is activated, forcing hot, pressurized water through the grounds resulting in a syrupy concoction exiting into the glass below. Crema, a creamy foam, tops the coffee syrup, which is the result of emulsifying the oils of the coffee beans, a process unique to espresso brewing. Most people are familiar with the size of espresso shots (single, double, triple), but the length is important as well. Espresso shots can be ristretto (reduced), normale (normal, also the standard), and lungo (long), essentially referring to how much hot water is pulled through the grind. There is a whole science to this stuff that we’ll cover in the future! 

The good news is that due to its higher traces of suspended solids, espresso is high in magnesium, B vitamins, niacin and riboflavin. Ordered alone, Espresso is an excellent choice for someone looking for the full, bold coffee flavor. But if you’re looking for something more, hopefully now you know enough to order your drinks with confidence.